All posts tagged: Oats

Peanut Butter & Banana Superpower Muffins, 10p

What do you do when you have a pile of black bananas sitting in the fruit bowl? I don’t even know how this happens – I generally work from home, bananas are my go-to snack because I can reach them and don’t have to do anything except peel them and shove them in. Sometimes they get sliced and flung in the oven to make dried bananas for the kids, sometimes I whizz them with yoghurt, milk and oats for a breakfast smoothie, but today I fancied neither of those things. It’s freezing. And raining a bit. And I’m a bit tired and gloomy. What I wanted, was to make those black and mushy bananas into Baked Goods. I started with these, as I’m a peanut butter fanatic…and as I started jotting down ideas, I thought, I wonder if I can make them flour less… And vegan… And thus, with a bit of science and substitution, the vegan oat peanut butter banana power muffin was born. So so so soft and subtly sweet and delicious that …

Peanut Butter Granola, 8p

I first made this for myself as I love peanut butter in the mornings, but not having a toaster, popping bread under the grill inevitably goes wrong when you have a child to get washed and socked and shoed in the mornings – so I cobbled this together and bunged it in a big jar. Perfect with hot milk, or cold, or even pop it in the microwave for a minute for a warm, soft, stodgy, comforting start to your day. There are endless variations to this too, just add a good oil, like coconut, in place of the peanut butter to hold your oats together (oo-er) and the possibilities are endless. I recommend dark chocolate with toasted or ground almonds if the purse stretches. Dark chocolate and marmalade is similar to a famous round chocolate orange in a bright blue box, and for breakfast, such fun! Golden syrup can be replaced with treacle, sugar, or any sweetening agent of your choice. If you feel like erring on the side of virtuous, chop a banana …

Apple, Pear and Sultana Baked Oats, 29p

I love to start the week for my little family with slightly luxurious breakfasts when time permits, but I’m currently on a book deadline and have been at my desk since 0630 this morning. However, this pudding-for-breakfast takes mere seconds to assemble, and tastes like love, and goodness, and a comforting blast of warmth on a slightly chilly morning. Mrs J and Small Boy were delighted, and I took the remains of the tin back to my desk to nibble on as I worked. Although decadent tasting, these oats contain three of your five a day (two if sharing between three, because, maths) – not bad for the work of a moment!  To make it vegan, or dairy free, simply replace the milk with a plant-based milk of your choice. I can highly recommend Alpro Soya Vanilla for this – my son’s favourite! To make it gluten-free, swap the oats for gluten-free oats. Serves two or three, from 29p each. (I provide links to the ingredients that I use so you can see how I calculate …

Carrot Cake Overnight Oats, 26p [Tin Can Cook]

This is a brand new recipe from Tin Can Cook – 75 store cupboard recipes by Jack Monroe – which is available here, and there is a fundraiser to donate it to foodbanks here.   Overnight oats became something of a phenomenon a couple of years ago; the act of soaking porridge oats overnight in milk or yoghurt with a topping of choice. I like my breakfasts to resemble desserts as often as possible, so I started to play with classic cake combinations to make this healthy start a little more appetising. This version, although it tastes decadent, contains two of your five-a-day, and is very simple to throw together. Tinned carrots work better than fresh here, as their softness makes them easier to blend.   Serves 2 from 26p each.  (This post is not sponsored; I provide links to the ingredients that I use so you can see how I calculate my recipe costs, and I may earn a small commission if you click the links or purchase any ingredients.)   300g tinned carrots, …

Pear & Sultana Porridge, 19p

I am trying to ensure that my Small Boy – now nine years old and unsure how much longer I can get away with the affectionate diminutive moniker – gets at least all five of his five a day during the Spring Term holidays, as even for a seasoned food writer, these things can fall by the wayside in the excitement of a change of routine. As a self employed mum, my childcare arrangements in the holidays are slapdash at best, and I usually find myself squeezing in hours before breakfast and after bedtime, so as not to neglect my childs emotional health and wellbeing for the sake of a deadline. Luckily for me, I’ve signed off on the edits of Tin Can Cook, delivered the first draft of the manuscript of the vegan cookbook due to be published in December, and am gently piecing together the next project, which can be done piecemeal around walks in the woods, rollercoasters, playdates, and the endless housework generated by us being at home more than usual. It …

Ping Porridge, 3p [Cooking On A Bootstrap]

Ping porridge is so called because it can be made in a microwave, on the move, and is perfect in its portability. Grab a Tupperware-style container with a lid, a permanent marker and some oats, and you’re good to go. The adornments and accoutrements from there on are on are up to you. I find a taller container better for this, for accuracy, but if you don’t mind using a squat takeaway carton or similar, use whatever you prefer. I like to add apple and ground cinnamon to mine in the colder months, or grated dark chocolate and a few frozen berries, or tinned pears. Have fun with it – use it as a base and play with it as much or as little as you like. Serves 1, from 3p. This post is not sponsored; I provide links to the ingredients that I use so you can see how I calculate my recipe costs, and I may earn a small commission if you click the links or purchase any ingredients. All prices correct at …

Berry Bircher Pot, 24p [A Year In 120 Recipes]

I made this imitation of a breakfast pot I saw in a high-street coffee shop, then worked out that it had cost me a sixth of the price it was selling for on the high street! I included a seeds-and-fruit adornment in homage to the original, and it works well with any mixture of dried fruit and nuts you have at your disposal, but if you don’t have any, that’s fine too, it’s just for show really. You can defrost the mixed berries by giving them a quick spritz under the cold tap. Serves 2 from 24p each – they look small but they’re incredibly filling! This post is not sponsored; I provide links to the ingredients that I use so you can see how I calculate my recipe costs, and I may earn a small commission if you click the links or purchase any ingredients. All prices correct at the time of printing and are subject to change. 60g porridge oats, 5p (75p/1kg) 200g natural yoghurt, 16p (80p/1kg) 200ml milk, 11p (55p/1l) 50g frozen …

PBJ Granola, 8p

Granola is one of my most favourite breakfasts to have on standby, usually sling in the bottom of an oven that already has something else going on in it, in order to utilise the hot air already swilling around in there to create something else, practically for free, from store cupboard ingredients. My Small Boy loves this with his milk warmed through and a few tiny marshmallows dotted in as a treat; a nod to the 1990s classic cereal Lucky Charms, but without all of the E numbers that send us both doolally. This also works sprinkled over ice cream, as a topping for a crumble or a trifle, or eaten from the jar with your hands. Serves 8 from 8p each 2 tbsp light cooking oil, 3p (£3/3l, Sainsburys sunflower or vegetable oil) 4 tbsp peanut butter (or nut or seed butter of your choice), 17p (90p/340g, Sainsburys Basics) 4 tbsp strawberry or raspberry jam, 7p (40p/454g, Sainsburys Basics) 300g porridge oats, 36p (£1.20/1kg) – to make this recipe gluten free, simply use gluten …

Don’t Throw That Away! An A-Z of leftovers, tired veg, etc and what to do with them.

This piece started after an article in the Independent about the top 10 foods that we apparently throw away in the UK. I took to Twitter to ask people what usually ended up in their bin, and then spent a whole day and night answering hundreds of queries – some of them came up a lot, like bread and mushrooms, and some were rather more surprising, like ‘half a jar of caviar’ (not a problem I can say I have ever had, but I am here to help, and inverse snobbery is as ghastly as the original kind so please, resist the urge.) I have compiled them all here as an A-Z, and will keep this list going, and add to it regularly, as a handy reference point – so keep checking back! And add your own tips at the bottom, our ‘hive mind’ is a much better thing than my admittedly limited experience!! Also remember you can always use the search bar on the blog to find recipe ideas too, for that stray carrot, …

Mandarin Breakfast Bircher

Ingredients: (makes one portion) 40g rolled oats 100g natural yoghurt 100ml milk (10g milk powder and 100ml water) 100g broken mandarin segments Mix the oats, yoghurt and milk together in a small bowl, and chill in the fridge overnight to soften the oats. In the morning, serve with the mandarins on top, and enjoy! A drizzle of honey, if you have it, would be a delicious addition to this one… All text copyright Jack Monroe. My new book, Tin Can Cook, is now available to pre-order. ‘Cooking On A Bootstrap’ can be purchased here.

Apple Crumble Granola [A Year In 120 Recipes]

This decadent-tasting breakfast is simple to make, and almost feels like starting the day with a dessert! It’s easy to customise, use any combination of fruit and spices that you have to hand. Frozen berries with chunks of white chocolate, banana and cinnamon, even grated orange rind and dark chocolate for a luxury twist… Here’s a simple apple crumble combination to start you off, but the possibilities are endless. (This post is not sponsored; I provide links to the ingredients that I use so you can see how I calculate my recipe costs, and I may earn a small commission if you click the links and make a purchase.) Ingredients (makes six portions): 300g oats 1 apple 30g butter 1 tbsp honey 1 tsp cinnamon First, pour the oats into a mixing bowl, and grate the apple over the top. I leave the skin on mine for extra goodness, but give it a quick rinse under the tap before I do. For a chewier granola, finely dice the apple instead for large chunks. Stir it …